Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Toffee bars with a shortbread base will melt in your mouth like candy.
Heat oven to 325°F.
Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolk; continue beating until well mixed. Add flour; beat at low speed until well mixed.
Press evenly onto bottom of ungreased 15x10x1-inch baking pan. Bake 22- 25 minutes or until lightly browned. (Bars will be soft.)
Sprinkle immediately with chocolate chips; let stand 3 minutes. Swirl chips slightly with table knife or back of spoon. Sprinkle with toffee bits.
Cool 1 hour; cut into bars with sharp knife while slightly warm.
Dietary Fiber: 0g
Hunny & I prepared this last evening & was as I remembered from the 1970's though sans nutmeats. Thank You to a fabulous Team & Finders of a beloved Recipe believed lost forever.
I plan to serve these cookies at my dau's HS graduation party. Turned out great. Makes a lot with just a little effort. Put them in the freezer. Delish!
THE BOMB!!!!EVERYONE CAME IN FROM CHRISTMAS SHOPPING AND GOBBLED THEM.
This is so buttery and delicious I could eat it all day.
The shortbread base was crumbly and overdone at 22 minutes. Next time I'll try 20 minutes.
Super simple and delicious, a definite keeper! I used more chocolate chips than the recipe called for to make spreading easier.
It was excellent and I put it in the freezer before I served them.
As a toffee lover, I'd had this recipe on my fridge (it was inside a margarine box) for months waiting for an opportunity. I made it for my son's graduation party in addition a bakery cake and homemade brownies. The cookies flew off the plate,and were gone first. Abolutely delicious and incredibly easy. I'm waiting for a new opportunity to make them again. I'd make them just to make them, but then likely I'd be eating to many. Addictive.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/252
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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